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Although it may be best known in the U.S. as a cheap microwavable meal wrapped in plastic, ramen is cultivating a new reputation. For the last several years, chefs have been reaching back to the soup’s roots in China and Japan to bring artisan ramen to tables locally and nationwide. We explore the cultural significance of the noodle soup, the craft of making it and the best way to enjoy it.
Toki Underground chef Erik Bruner-Yang shares recipes from D.C.'s first Taiwanese ramen and dumpling house.
800g chicken chunks (breast)
350g potato starch
1/4 cup soy and 1/4 cup sake
Combine ingredients in a mixing bowl or container. Fry in a sauce pot with about 2 inches of vegetable oil at 375°F or medium high heat for four minutes or until golden brown.
1/2 c butter (1 stick)
1/2 c red miso paste*
3/4 c granulated sugar
3/4 c lightly packed light brown sugar
2 extra large eggs
1 ½ tsp vanilla
2 ¾ c all-purpose flour
1 tsp baking soda
2 c chocolate chips
yields 35 cookies
In a stand mixer with paddle attachment, beat butter and red miso paste until well combined. Add sugars. Cream mixture for five minutes until fluffy.
Add eggs, one at a time, beating well after each addition. Add vanilla.
In a separate bowl, combine flour and baking soda with whisk. Gradually add to butter-sugar-egg mixture until just combined. Add in chocolate chips.
Scoop using 1oz scoop and freeze until firm. Bake at 375°F for 10-11 minutes on ungreased cookie sheet. Serve warm with cold milk.
*Recipe note: This recipe was developed using the inaka style red miso paste. A coarse, "countryside" paste that combines soybeans with barley, it has a rich, saltiness that adds depth to the cookie. Sendai or aka are other types of red miso paste that work well.